New Orleans considers brunch to be one of the best meals of the day, and Brennan’s is famous the world over for its magnificent brunch dishes. Eggs Hussarde is one of their signatures (look also for Eggs St. Charles andEggs Sardou), combining Marchand du Vin and Hollandaise sauces, toast, Canadian Bacon, eggs, and grilled tomato.
- Marchand du Vin Sauce
- Unsalted Butter - 1-1/4 cups, melted
- Garlic - 1 tablespoon, minced
- Onion - 1 cup minced,
- Ham - 1 cup, chopped, boiled
- Mushrooms - 1 cup, chopped
- Green Onion - 1 cup, minced
- Bay Leaves - 3
- Freshly ground black pepper - 1/2 teaspoon
- Salt - 1 teaspoon
- Paprika - 1 tablespoon
- Thyme - 1 tablespoon
- Tomato paste - 2 tablespoons
- Flour - 1-1/2 cups
- Worcestershire sauce - 1/4 cup
- Beef Stock - 1 quart
- Dry Red Wine - 1 cup
- Parsley - 1-1/4 cups, chopped
- Hollandaise Sauce
- Egg Yolks - 8 large
- Lemon Juice - 3 tablespoons
- Salt - 1 teaspoon
- Cayenne Pepper - 1/4 teaspoon, or to taste
- Unsalted Butter - 1-1/2 pounds, clarified
- Freshly ground pepper to taste
- Poached Eggs
- Water - 3 quarts
- White Vinegar - 2 cups
- Eggs - 16 large
- Holland rusk or toast slices
- Canadian bacon or ham - 8 slices, grilled
- Tomato Slices - 8, grilled
To prepare the Marchand du Vin Sauce: Heat the butter in a heavy saucepan over medium-low heat. Add the garlic and onions and cook until the onions are slightly softened. Add the ham, mushrooms, and green onions. Saute for about 2 minutes. Stir in the bay laves, black pepper, salt, paprika, thyme, and tomato paste. Sprinkle in the flour and cook for about 4 minutes to remove the raw flour taste. Add the Worcestershire sauce, beef stock, wine, and parsley. Mix thoroughly and simmer over low heat, stirring frequently, until the sauce is reduced, very thick, and a rich brown color, about 1 hour. Keep warm.
To prepare the Hollandaise Sauce: Put the egg yolks, lemon juice, salt, and cayenne in the top of a double boiler over simmering water. Beat the mixture with a whisk until the eggs begin to thicken. Remove from the hat and slowly whisk in the melted butter, whisking constantly until the sauce reaches a thick consistency. Adjust seasonings. Keep warm over tepid water or in an insulated container.
To poach the eggs: Bring the water and vinegar to a boil in a large saute pan. Adjust the heat to keep the water at a simmer. Crack the eggs into the water. Cook until the whites are firm, about 2 minutes. Lift the poached eggs out of the water with a slotted spoon. Place the eggs on a triple thickness of paper towels until ready to use.
To assemble and serve: Place a rusk or slice of toast on each warmed plate. Top each with a slice of bacon or ham. Ladle about 1/3 cup Marchand du Vin sauce over the meat. Carefully slip two poached eggs side by side on the sauce, then top with about 1/2 cup Hollandaise Sauce. Garnish with grilled tomato slices.